Nutritional Facts

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and orange peel (mixture will appear curdled). Combine the flour, cinnamon, salt, baking soda and baking powder; add to pumpkin mixture just until moistened. Fold in walnuts and cranberries.

Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.Yield: 2 loaves (12 slices each).

Originally published as Pumpkin Cranberry Nut Bread in Best of Country Breads
2000, p31